Ingredients Weight Measure
Red potatoes, medium, peeled, quartered 2 lbs.
Salt, divided 2 tsp.
Eggs, hard-cooked 6 ea.
Vegetable oil 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 4 Tbsp.
Renee's® Mayonnaise 3/4 cup
Stalk celery, finely chopped 1 ea.
Bell pepper, finely chopped
Salsa 1/4 cup


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil and add 1 tsp. salt. Cook over medium heat 15 minutes or until tender; drain and set aside to cool.
  2. Cut eggs in half and place yolks in large bowl; mash yolks with a fork and stir in oil, TABASCO® Green Jalapeño Pepper Sauce, mayonnaise and remaining 1 tsp. salt. Mix well.
  3. Dice potatoes and add mayonnaise mixture along with celery, bell pepper and salsa. Finely chop egg whites and stir into salad, mixing well.
  4. Refrigerate until ready to serve.

Yield: 8 servings